Putting Food By - Janet Greene [67]
• Adjustment for my altitude_________________.
Broccoli, Brussels Sprouts, Cabbage
These discolor when canned and grow even stronger in flavor. So instead, freeze broccoli or Brussels sprouts, ferment cabbage as Sauerkraut (see how to can later); or use any or all in mixed pickles as liked.
Carrots
Like beets, carrots can be harvested late in the season to can when weather is cooler. Don’t bother with over-size, woody ones.
GENERAL HANDLING
Only Pressure Canning. Raw or Hot pack. In jars or C-enamel cans.
Sort for size. Wash, scrubbing well, and scrape. (An energetic scrub with your stiffest brush often will do for the very small ones; or parboil them just enough to loosen the skins, dunk them in cold water, slip off their skins, then use Hot pack.) Slice, dice, cut in strips—whatever.
RAW PACK
In jars. Fill tightly, leaving 1 inch of headroom. (Optional: add ½ teaspoon salt to pints, 1 teaspoon salt to quarts.) Add boiling water, leaving ½ inch of headroom (water comes above the carrots); adjust lids. Pressure-process at 10 pounds (240 F/116 C)—pints for 25 minutes, quarts for 30 minutes. Remove jars; complete seal if using bailed jars.
• Adjustment for my altitude_________________.
In C-enamel cans. Fill tightly, leaving ½ inch of headroom. (Optional: add ½ teaspoon salt to No. 303 cans, 1 teaspoon salt to No. 401.) Add boiling water to top. Exhaust to 170 F/77 C (approx. 10 minutes); seal. Pressure-process at 10 pounds (240 F/116 C)—No. 303 cans for 30 minutes, No. 401 for 35 minutes. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
PREFERRED: HOT PACK
Cover clean, scraped, cut, or whole carrots with boiling water and bring again to a full boil; drain, but save the water to put in the jars for processing.
In jars. Pack hot carrots, leaving just ½ inch of headroom. Proceed as for Raw pack, using the cooking water for the added processing liquid.
• Adjustment for my altitude_________________.
In C-enamel cans. Pack, leaving only ¼ inch of headroom. Proceed as for Raw pack, using cooking water as the processing liquid.
• Adjustment for my altitude_________________.
Celery
Refer to the times given here when using celery in combinations (e.g., with other vegetables or tomato-based sauces).
HOT PACK ONLY, IN JARS ONLY
Cut up stalks. Boil 3 minutes; drain, and save liquid. Fill jars with hot celery, leaving 1 inch of headroom. (Optional: add ½ teaspoon salt to pints, 1 teaspoon salt to quarts.) Add boiling-hot cooking water, leaving 1 inch of headroom; adjust lids. Pressure-process at 10 pounds (240 F/116 C)—pints for 30 minutes, quarts for 35 minutes. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
Corn, Cream-Style
Canning is the better, and certainly handier, way of putting by cream-style corn. Its density demands that it be home-canned only in pint jars or No. 303 cans: an extremely low-acid vegetable, it would be pressure-cooked to death for the much longer time needed to process the interior of larger containers.
GENERAL HANDLING
Pressure Canning only. Use Raw or Hot pack. Use pint jars or No. 303 C-enamel cans.
Get it ready by husking, de-silking, and washing the ears. Slice the corn from the cob halfway through the kernels, then scrape the milky juice that’s left on the cob in with the cut corn (this is where the “cream” comes in).
RAW PACK
In pints jars only. Fill with corn-cream mixture, leaving 1½ inches of headroom (more space than usual is needed for expansion). (Optional: add ½ teaspoon salt.) Add boiling water, leaving ½ inch of headroom (water will be well over the top of the corn); adjust lids. Pressure-process at